I made this summery ”half raw cake” made with healthy ingredients. The coconutty “raw pie crust” is topped with rhubarb that’s cooked in coconut milk. This sweet and tart combination is just perfect! And the whole gorgeousness is gluten-free, sugar-free and dairy-free.

Peel the rhubarb stalks and cut how you wish. Place in an oven proof pan and sprinkle Stevia on top.

Cook for about 15 minutes in preheated oven in 180c.

Mix all the crust’s ingredients in a food processor. If you use dried dates, soak them first. I soaked them for about 30minutes and it seemed to be enough. Medjool dates are ready to use as they are.

Let the rhubarbs cool before placing them on top of the raw pie crust.

Rhubarb + Strawberries = <3

Perfect ending to a perfect Midsummer Eve's bbq dinner!

Piirakan voi nauttia heti. Itse annoin sen olla jääkaapissa parisen tuntia ennen syömistä, jolloin maut varmasti tekeytyivät lisää. Oli kyllä niiiiin hyvää, että varmana tulee tehtyä uudelleen! Kiitokset Matin vanhemmille raparperituliaisista <3You can eat the pie straight away. I placed it in the fridge for about two hours and I believe the flavors really deepened during that time. This pie was sooooooo delicious that I definitely will be making it again! Thank you to Matti’s parents for the lovely rhubarb surprise from Vaasa <3